Ed Bradley's Shrimp Creole

Careema Bell


I found this recipe in Leslie Williams Neo-Soul Food cookbook. It is my tried and true Shrimp Creole Recipe. It never fails me!


★★★★★ 2 votes

20 Min
35 Min


  • 1/2 c
    unsalted butter (6 tbsp)
  • 2 1/2 c
    finely chopped onions (i use vidalia)
  • 2 tsp
    finely minced garlic (i use 2 tbsp)
  • 1 c
    chopped celery
  • 3
    green bell peppers, chopped into 3/4 pieces
  • 2
    jalapeno peppers, seeded and minced
  • 4 c
    cubed tomatoes
  • 1/4 c
    finely chopped fresh parsley leaves
  • 1
    bay leaf
  • 2 Tbsp
    hot sauce (specifically mattouks papaya sauce or any hot pepper sauce you like)
  • 2 lb
    medium shrimp peeled and deveined
  • ·
    salt and pepper to taste

How to Make Ed Bradley's Shrimp Creole


  1. Heat 2 tbsp of the butter in a saucepan over medium heat and saute onions and garlic approx 5 minutes. DO NOT BROWN!
  2. Add celery, bell peppers, jalapenos and salt and pepper to taste. Cook for about 4 minutes or until the vegetables are heated but not mushy.
  3. Add the tomatoes, parsley and bay leaf. Cover and bring to a boil. Simmer for 10 minutes and stir in the hot sauce. Remove the bay leaf
  4. Heat the remaining 4 tbsp of butter in a frying pan and saute the shrimp over high heat ofr 1 minute. Pout the tomato mixture over the shrimp, stir well and bring to a boil. Remove from heat
  5. I serve this with yellow rice and lemon wedges or as a soup appetizer with crostini.

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About Ed Bradley's Shrimp Creole

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